Tag Archives: creole and cajun recipes

Eggs Sardou Recipe

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Eggs Sardou was created at Antoine’s, named after French playwright Victorien Sardou, and remains one of the grandest of the grand New Orleans egg dishes, of which there are many.
I boiled fresh artichokes for this recipe, but it would certainly be alright to use good quality canned Artichoke bottoms, in fact, I wish I had, it wasn’t worth the extra effort and cost.

Eggs Sardou Recipe

4 Poached Eggs (See below)
1 Recipe Creamed Spinach (see below)
1 Recipe Hollandaise Sauce (see below)
4 Artichoke bottoms
Paprika for sprinkling

Divide the creamed spinach in the center of two heated plates, nest two artichoke bottoms per plate on the spinach. Place a poached egg on each artichoke bottom then top with a generous portion of Hollandaise sauce. Sprinkle with Paprika. Serve.

Serves 2.

Poached Eggs Recipe

Fill a dutch oven with 1″ of water, heat until just below a simmer. Add a few dashes of white vinegar. Crack the eggs and gently drop them into the water, keeping the shell as close to the water as possible when dropping them in. With a slotted spoon, gently move the ghost like strands of white back to the yolk. The eggs are done when the whites are no longer transparent, and the yolks are still runny. Remove with a slotted spoon and gently dry off with a towel.

Creamed Spinach Recipe

1 Cup Cooked and chopped Spinach, squeezed in a kitchen towel to remove excess water
1 Pint Heavy Cream, reduced by 3/4 of its volume
A pinch Freshly Grated Nutmeg
A pinch of Cayenne
1 tsp Crystal hot sauce
A few drops of Worcestershire sauce
Kosher salt to taste

Hollandaise Sauce Recipe

2 tsp Red Wine Vinegar
2 tsp Fresh Lemon Juice
3 Egg Yolks
1/2 Cup Clarified Butter, warm
Kosher Salt & Cayenne Pepper
1 Dash Crystal Hot Sauce
A few drops Worcestershire Sauce

Place the vinegar, lemon juice, and egg yolks in the top deck of a double boiler. The water in the lower deck should be hot but not boiling.
Whisk slowly until you see the yolks start to coagulate on the sides. If the pan gets too hot, remove it from the heat for a minute, whisking constantly.
Whisk while cooking, minding the bowl temperature, until the yolks are lighter in color and do not leave yellow streaks when the whisk goes through them. If you see any signs of scrambling, remove the bowl from the heat.
When the yolk/acid mixture is good and thick, remove from the heat and slowly drizzle in the clarified butter, whisking constantly, until incorporated.
Add the hot and worcestershire sauces, and season to taste with the salt & cayenne.

If the sauce is a little too thick, you can thin it down with a few splashes of hot water.

Makes about 2/3 Cup.

For more recipes check out my Index of Creole & Cajun Recipes!

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Cajun Catfish Courtbouillon Recipe

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A Louisiana Courtbouillon (COO-be-yahn) is completely different than the French Court-bouillon, which is an aromatic liquor or stock used as a cooking liquid. The Louisiana Courtbouillon, which is most definately a Cajun creation, is a thick, rich fish stew, brimming with Acadian flavors. There is a Creole style Courtbouillon as well, which is Whole Fish, usually Redfish, stuffed with aromatics, topped with lemon slices, then braised in Creole Sauce (future post). Here is my recipe for the Cajun Catfish Courtbouillon which is just pure, down home goodness:

Cajun Catfish Courtbouillon Recipe

1 lb of Catfish Fillets cut into 2 inch pieces
2 Tbsp Creole Seasoning
2 Tbsp Bacon drippings or vegetable oil
1 Medium Onion, Julienned
2 Stalks Celery, Julienned
1 small Bell Pepper, Julienned
1 Tablespoon Garlic, minced
1 Can Diced Tomatoes (14 1/2 oz.) or Same amount fresh from the garden if in season
Fish Stock, Seafood Stock or water to cover, about 2-3 cups
2 Fresh Bay Leaves
2 Tbsp Fresh Thyme leaves
1/4 Cup Dark Roux
Kosher Salt, Black Pepper, Cayenne to taste
3-4 dashes Peychaud Bitters (optional)
1 Tbsp Worcestershire Sauce
1 Tbsp Hot Sauce (I use Crystal)
3 Lemon Slices
2 Tbsp. Flat Leaf Parsley, Chopped
1/4 Cup Thinly sliced Green Onions
1 Recipe Creole Boiled Rice

Toss the Catfish with the Creole Seasoning and keep in the refrigerator.
Heat the bacon drippings over medium heat, add the trinity (onions, celery, bell pepper) and saute until slightly wilted. Add the tomatoes and cook for about 1-2 minutes. Cover with the stock by 1/2 inch, add bay leaves, thyme, garlic and a small amount of seasonings, bring to a boil; Add the Dark Roux, cook stirring constantly for 2 minutes. Lower to a simmer, simmer about 20 minutes. Stir in the hot sauce, Worcestershire, Peychaud’s, parsley, 1/2 of the green onions, Catfish and the lemon slices. Simmer for 30-45 minutes. If the Courtbouillon gets a little too thick add a touch of stock or water, the consistency should be stewlike, not watery. Be careful when stirring the pot not to break up the Catfish.
Adjust the seasonings if necessary, remove the bay leaf and lemon slices. Serve over boiled rice and top with the remaining green onions.

Serves 3-4

Related Posts:
Redfish Courtbouillon

Be sure and check out my ever growing Index of Creole & Cajun Recipes which provides links to all of the recipes featured on this site!

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